Tricolore Farfalle with pine kerneled-spinach | Italian Pasta De Cecco Recipes

Ingredients

• 350 g Farfalle n° 93 Tricolore
• 1 clove garlic
• drop of milk
• 30 g Butter
• 450 g frozen spinach
• 1 bunch Italian parsley, finely chopped
• 200 g Piemontese ricotta
• 2 chunks pepper in oil
• 1 handful pine kernels
• grated Parmesan cheese
• salt and pepper